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Designing New Food

Some Interesting links

A.2.1 Describe the role of the design brief in the design of new food products.

The process of designing new food products is no different from designing other products. Design development will start with the identification of the design brief.

I.B. design cycle model

A.2.2 Describe how food manufacturers gain evidence to support the development of a new food product.

Consider data collection and analysis; comparison with existing products; and market research.

A.2.3 Construct a specification for a food product.

Consider ice cream and pizza.

Ice Cream Specifications:

  • Main Ingredients
  • Number of portions
  • Price range
  • organoleptic properties
  • Storage
  • Packaging
  • Shelf life
  • Target market

A.2.4 Evaluate food products against specifications.

Target Group All customers of all ages; Special considerations are also made for people with diabetes
Main Ingredients Condensed Skimmed Milk and Cream from the St.Albans Coop Farms and liquid cane sugar
Flavouring Ingredients Natural ingredients are used to flavour the yoghurt ice-cream made from the main ingredients
Storage Freezer cabinet technology using Hydrocarbon (HC) with zero Ozone Depletion Potential (ODP) and negligible Global Warming Potential (GWP)
Price 5-10 euros
Portion Size Produced at industrial rate, then packaged in o different containers depending on target market; small for children and large for family servings
Safety Issues Excess of ice-cream can lead to diabetes and various digestive problems
Manufacuring Issues Natural Stabilisers are needed to prevent heat shock.
Packaging Packaging takes place in cardboard jars for environmental sustainability
Any Other e.g.

A.2.5 Describe the role of taste panels in the development of the specification of a food product.

Taste panels are used to confirm precise requirements for key parameters of a food product, for example, sweetness, flavour, texture. The taste panel would reflect the characteristics of the target market.
Taste Panel

A.2.6 Describe the issues involved in the scaling up of recipes from bench scale.

A product is designed initially as a bench-top prototype and key parameters determined using taste panels. As the volume of product increases, the recipe may need to be modified to achieve the same organoleptic characteristics. Processing differences may require, for example, more or less water in the recipe.

A.2.7 Describe the role of market testing in the development of a food product.

Following confirmation of the product specification, the product would be scaled up from bench scale to pilot-plant scale, so that a larger volume of product can be made and wider market testing undertaken. Following acceptance in a test market, the product would be scaled up to industrial-scale production.

A.2.8 Identify drivers for the development of food products.

Consider market concerns such as lifestyle factors, health and the environment, consumer demands (for example, convenience and cost), technological developments (for example, processing equipment and packaging materials), company profitability (for example, increasing market share), and entering new and non-traditional markets for specialised applications (for example, sports supplements, military purposes and space missions).

A.2.9 Outline reasons for the development of food product packaging.

Consider new product launch, reformulation, new pack size, branding and rebranding, promotions (price flash on packaging, special offers).
Rebranding Promotional
Reformuation Packaging sizes

References

Bulleted list and italicised paragraphs are excerpted from Design Technology: guide. Cardiff Wales, UK: International Baccalaureate Organization, 2007.

Images are clickable links to its location.

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Page last modified on August 28, 2014, at 08:45 PM